Toasted Marshmallow Topping

Ingredients

• 0.5 cup Marshmallow Fluff (store‑bought marshmallow creme, soft and spreadable)
• 2 scoops Vanilla Gelato (about 100 g total, can be store‑bought or homemade)
• 1 piece Disposable Piping Bag (clear, food‑grade bag for piping)
• 1 piece Large Round Piping Tip (metal tip that creates a wide stream of fluff)
• 1 pair Kitchen Scissors (sharp kitchen scissors for cutting the bag)
• 1 piece Culinary Torch (butane torch for caramelizing the marshmallow fluff)
• 1 roll Saran Wrap (plastic wrap to cover the tip when storing)

Instructions

1. Prepare the piping bag tip

   Take an empty disposable bag, push the tip down to the bottom, note where the spikes end, then push the tip back up and cut the bag just above that spot so a small spike remains when you re‑insert the tip.

   Time: PT2M

2. Load marshmallow fluff into the bag

   Squeeze the marshmallow fluff down until it sits just below the black line on the bag, then cut the bag just above that line. Insert the prepared tip, twist the top of the bag, and secure it.

   Time: PT2M

3. Pipe the marshmallow fluff onto gelato

   Place two scoops of vanilla gelato on a plate. Squeeze the bag from the top, not the center, so the fluff only exits the tip. Pipe a generous swirl of fluff over each scoop, covering the surface evenly.

   Time: PT3M

4. Torch the marshmallow fluff

   Turn on the culinary torch, hold it a few centimeters from the fluff, and move it in a circular motion until the fluff turns a deep, even caramel color.

   Time: PT2M

5. Rest and set

   Allow the torched fluff to rest for about two minutes so the caramelized surface sets.

   Time: PT2M

6. Clean up and store leftovers

   Wrap the tip with a piece of saran wrap to keep it from drying out, place the bag back in the fridge, and label it with a two‑week expiration date. Wash all utensils and store any remaining gelato in the freezer.

   Time: PT5M

Nutrition Facts

Calories

250

Protein

2 g

Carbohydrates

30 g

Fat

8 g

Fiber

0 g